MALAYSIA CURRY RECIPES

Name: Gordon Ramsay's Malaysian Chicken Curry
Prep time: 25 min
Cook time: 1 min
Total time: 26 min
Yield: 6 serving(s)
Ingredients: 5 garlic cloves, peeled; 4 -5 long red chilies, trimmed; 2 lemongrass, stalks trimmed, outer leaves removed and sliced; 5 cm piece fresh gingerroot, peeled and chopped; 4 shallots, peeled and chopped; 1 teaspoon ground turmeric; 2 tablespoons oil; 800 g chicken thighs, cut into bite sized pieces; 1 tablespoon oil; 1 teaspoon ground turmeric; 2 onions, peeled and thinly sliced; 4 kaffir lime leaves; 1 cinnamon stick; 3 star anise; 400 ml light coconut milk; 100 ml chicken stock; 1 teaspoon palm sugar (or soft brown sugar); 2 tablespoons light soy sauce; 2 tablespoons fish sauce; 400 g green beans, trimmed; salt and pepper; coriander leaves, roughly torn

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY RECIPE - FOOD.COM

Gordon Ramsay's Malaysian Chicken Curry Recipe - Food.com image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Total Time 26 minutes

Prep Time 25 minutes

Cook Time 1 minutes

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
To serve, scatter the coriander leaves over the curry and serve with rice and roti.

Nutrition Facts : Calories 416.5, FatContent 27.8, SaturatedFatContent 6.7, CholesterolContent 112.5, SodiumContent 942.2, CarbohydrateContent 15.4, FiberContent 3.1, SugarContent 6, ProteinContent 27.1

MALAYSIAN CURRY POWDER RECIPE - FOOD.COM

Malaysian Curry Powder Recipe - Food.com image

A beautifully aromatic curry powder which I use in Granny's Malaysian Meatball Curry (posted separately).

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

2 tablespoons coriander seeds
1 tablespoon cumin seed
3/4 tablespoon fennel seed
1/2 tablespoon chili powder, to taste
1/2 teaspoon turmeric powder
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon pepper

Steps:

Place all ingredients in a coffee grinder, and blend.

Nutrition Facts : Calories 356.6, FatContent 18.7, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 230.1, CarbohydrateContent 58.7, FiberContent 35.4, SugarContent 1.9, ProteinContent 14.8

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